Balilah - Spiced chickpeas

⇐ Recipes from cookery books

Ingredients

100g dried chickpeas, soaked overnight, or 400g tin of chickpeas

1 lemon

½ tsp cumin seeds, toasted and crushed

½ tsp coriander seeds, toasted and crushed

40ml olive oil

parsley leaves, coarsely chopped

mint leaves, coarsely chopped

1 spring onion

½ tsp Aleppo chilli flakes (pul biber) or ¼ tsp chilli flakes

¼ red onion, finely chopped

salt & pepper

Method

1. Cook the chickpeas. Cook the soaked, dried chickpeas in water for 40-60 minutes till soft. Or if using canned, cook for 5 minutes. Add a little salt.
2. Prepare the lemon. Zest half the lemon in put in bowl big enough to take all the ingredients. Discarding pips, with half of the lemon, peel removing all the pith and cut the flesh up and add to bowl. Cut the other half of the lemon in half, juice one quarter into the bowl and finely slice the other quarter into the bowl.
3. Drain the chickpeas when cooked and add to the lemon bowl while still hot. Add the other ingredients, saving a little of the chilli flakes, onion, parsley and mint to use as garnish.

Falastin Sami Tamini & Tara Wigley

middle_eastern Palestinian

Chickpeas, spiced